Recipe on page 117
Recipe on page 117
Quick pickled chillies
A jar of pickled jalapeño chillies is worth its weight in gold for adding extra flavour to sandwiches, burgers, baked chicken…
Makes 2 x 250ml jars
Preparation: 20 minutes, plus 1 hour pickling time
Cooking time: 5 minutes
• 10 medium-sized jalapeños (about 200g), sliced
• 1 bay leaf per jar
PICKLING LIQUID
• 125ml apple cider vinegar
• 80ml white sugar
• 15ml lemon or lime juice • 125ml boiling water
• a generous pinch of salt
• 10ml whole pickling spices (use a combination of mustard seeds, coriander seeds, allspice and mixed peppercorns)
1 Pack the chillies and herbs into two hot, sterilised 250ml glass jars.
2 Mix the vinegar, sugar, juice, water and spices in a small saucepan; stir over medium heat until the sugar has dissolved. Bring to the boil and cook for 1 minute.
3 Pour the hot liquid over the chillies in the prepared jars and seal immediately (take care not to burn yourself!). You’ll have some pickling liquid left over - I’d rather make too much than too little. Allow to cool to room temperature. Store in the fridge and use as needed.
Tip I prefer to make smaller jars of chillies that I can use up quickly once opened.
Recipe on page 114
Chicken with homemade jalapeño sauce
This chunky relish can be used as a condiment or cook-in sauce.
